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Eclair: Custard Sauce Filling

Cooking Method
Courses ,
Difficulty Beginner
Best Season Suitable throughout the year

An Éclair is a classic French pastry that is both elegant and indulgent. It features a delicate choux pastry shell filled with rich, creamy custard sauce and topped with a glossy chocolate glaze. The combination of the light pastry, smooth filling, and rich topping creates a dessert that is both visually stunning and incredibly delicious.

The choux pastry for éclairs is made by cooking a mixture of water, butter, flour, and eggs until it forms a smooth, pipeable dough. This dough is then piped into oblong shapes and baked until golden and crisp. Once baked, the hollow pastry shells are cooled and filled with a luscious custard sauce made from milk, sugar, egg yolks, and vanilla, cooked until thick and creamy.

The filled éclairs are then dipped in a shiny chocolate glaze, which hardens slightly as it cools, adding a perfect balance of texture and flavor. The end result is a pastry that is crisp on the outside, creamy on the inside, and topped with rich chocolate – a true delight for the senses.

Éclairs with custard sauce filling are perfect for special occasions, elegant desserts, or a luxurious treat anytime. Their combination of textures and flavors makes them a timeless favorite in the world of pastries.

  • 45 g butter
  • 50 g water
  • 50 g milk
  • 1 g salt
  • 2 g sugar
  • 60 g cake flour
  • 110 g egg
  • Custard Sauce
  • 1 egg yolk
  • 15 g sugar
  • 12.5 g cornstarch
  • 125 g milk
  • 10 g unsalted butter
  1. Heat and boil water, milk, butter, sugar, and salt.

  2. Turn off the heat, add in cake flour; stir hard until all the ingredients come together. Turn on the heat (keep it medium), and keep stirring until some thin film forms on the bottom of the pan.
  3. Transfer the dough to a clean bowl, let it cool down a little bit, and then use a hand mixer, beat while adding egg into it until it gains a very smooth and silky texture.
  4. Put the batter into a pipping bag with a pipping tip and start to pipe out eclairs.
  5. Dust them with powdered sugar. (3 times)
  6. Preheat the oven to 374℉(190℃) and bake for 20 minutes; then set the oven to 347℉(175℃) and bake for 20 minutes. Take the cream puffs out of the oven; let them cool down on the cooling rack.
  7. Custard Sauce
  8. Add sugar into the egg yolk, whisk until sugar slightly dissolves. Add in cornstarch and milk, whisk until smooth.

  9. Heat and keep stirring the mixture until thickened. Add in butter, and stir hard until well combined.
  10. Transfer custard sauce into a clean bowl, cover the sauce with plastic wrap, and set in the fridge to cool down.
  11. Take the sauce out, whisk it smooth, add in 80g heavy cream and 12g sugar, whisk until form stiff peaks. Put them all in a piping bag, and fill the éclairs or any cream puffs with it.

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: eclair, Custard Sauce Filling eclair, choux pastry